自酿原浆啤酒氨基酸态氮含量和总酸的测定

酿酒科技 Pub Date : 2019-04-18 DOI:10.13746/j.njkj.2019043

米智 | 刘荔贞 | 武晓红 | 骈亚男

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自酿原浆啤酒氨基酸态氮含量和总酸的测定

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

酿酒科技

自引率

0.00%

发文量

15297

期刊介绍： Liquor-making Science & Technology (CN: 52-1051/TS) is a large-scale monthly magazine with high academic value. Since its inception, it has chosen novel topics without losing the breadth of coverage and served the public without losing the height of theory. It has been well received by the industry and the readers. As one of the leading publications in China's brewing industry, the journal is a professional magazine that comprehensively reports on the science and technology of China's brewing industry, and is regarded as a guide to the scientific and technological progress of China's brewing industry. It is known as the guide for the progress of science and technology in China's brewery industry. The journal insists on the direction of science and technology oriented to economic construction, serving for production and scientific research, and adhering to the policy of ‘Two Hundred’, and is rich in content and large in information. Columns: Feature Articles, Expert Forum, Microorganisms, Quenching, Distilled Wine, Alcohol, Fermented Wine, Prepared Wine, Comprehensive Utilisation, New Products, New Technology. Database: National Library of China, Statistical Source Core Journals (Core Journals of China Science and Technology Papers), Wanfang Collection (in Chinese), Shanghai Library Collection, Zhi.com Collection (in Chinese), Wipu Collection (in Chinese).

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